Fermented cabbage, beet and carrots (rainbow sauerkraut recipe) (2024)

FAQs

What is the ratio of salt to cabbage for fermented sauerkraut? ›

The most widely used ratio of 2.00%–2.25% weight of salt to weight of cabbage gives the best results. This means you add 2g to 2.25g of salt for every 100g of finely sliced cabbage in your recipe.

Round cabbage (also called white cabbage or simply cabbage) is the best cabbage for making sauerkraut. The cabbage is dense with smooth leaves and weighs on average around 2 kg. Light green cabbage will give you the best results!

Dissolve the salt in 1 cup (250 mL) of water in a 1-quart (1 L) jar. It can take a few minutes, so stir it a few times while you prep the carrots and beets. Pack the vegetable sticks into the jar vertically. They should be tight enough that they won't move or float once you add the liquid.

If you use this low an amount, it's imperative to ferment on the cool side.) The more salt, the slower the fermentation and the more acidic your sauerkraut. Use too much salt, though, and you'll inhibit fermentation.

For sauerkraut (or any fermentation application) you want non-iodized salt. Also, you will want to avoid salts which contain anti-caking agents - you want a pure salt with small grains.

Glass Jars (Lever Lid) Glass jars with a lever lid system, such as those from Le Parfait, are an ideal option for fermenting. These jars are specially designed to ensure that the fermentation process runs smoothly. They have a lid attached to the container, which is closed using a lever system.

In Germany and Austria, cooked sauerkraut is often flavored with juniper berries or caraway seeds; apples and white wine are added in popular variations. In South Tyrol, it is made with Juniper berries, Extra-virgin olive oil and smoked pancetta.

Quantity. A 50-pound bag of fresh cabbage makes 16 to 20 quarts of sauerkraut. A 1-gallon stone crock holds 5 pounds of shredded cabbage, and a 5-gallon crock holds 25 pounds.

In the case of this Beet and Red Cabbage Sauerkraut, it contains all the detoxifying, anti-inflammatory, antioxidant, and cancer-fighting properties that cabbage, beets, ginger, and garlic already offer, but in a more digestion-friendly format.

Lacto-fermentation brines can become slimy, but this phenomenon is harmless. It is caused by harmless bacteria. Possible causes: Fermentation temperature too low or too high.

Are fermented beets good for high blood pressure? ›

May boost heart health

Pickled beets are naturally rich in nitrates, which your body converts into nitric oxide. This molecule helps blood vessels dilate, which protects against high blood pressure ( 8 ). Research suggests that beet products can lower blood pressure by up to 10 mm Hg.

Fermentation is complete when your sauerkraut tastes pleasantly sour. So, if you've noticed signs of active fermentation, like bubbles, and it smells pleasantly sour, then your sauerkraut is ready for eating. You can also continue to let the cabbage ferment, so it develops a 'rich' flavor.

Salt: Use non—iodized salt with no added anti—caking agents for best quality. Salt helps form the brine and acts as a preservative. Salt causes the cabbage cells to release fermentable sugars and inhibits growth of undesirable yeasts, molds, and bacteria.

Firm vegetables, such as broccoli, cauliflower, garlic, asparagus, beets and carrots and tomatoes require 1.5% to 3% brine, or 15 to 30 grams of salt for each litre of water. Cucumbers, onions and radishes require 5% brine (50 grams per litre), and olives require 10% brine (100 grams per litre), for example.

Iodine tends to inhibit the beneficial bacteria in a cultured vegetable, so we do not recommend using iodized salt for vegetable fermentation. Any container of salt should be clearly labeled if it is iodized (contains iodine). Check for and avoid anti-caking agents, as well.

THE PERFECT BRINE

If your cabbage isn't submerged in about 1cm depth of liquid after 24 hours, add some extra brine. Dissolve 1 tsp salt, (always use pure sea salt), into 250ml water and add, or multiply and add enough to cover the cabbage.

The process of making kimchi involves brining (salting) the vegetables to draw out the water, which helps in preservation and allows the seasonings to penetrate the food over time; the final salt concentration ranges from 2-5%. Kimchi is typically fermented by 'wild cultures' naturally present on the vegetables.